Black Bean Chilaquiles

By cserumga

Ingredients

• 6 day-old small corn tortillas, quartered
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 1 16 ounce jar medium salsa
• 1 pound tomatoes, quartered
• 1 chipotle in adobo, plus 1 tsp. adobo sauce
• 1 15 ounce can black beans, rinsed
• 4 eggs
• 1/2 cup grated pepper jack
• 1/4 cup small cilantro sprigs
• 1 lime, cut into wedges

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 300 degrees . On a baking sheet, bake the tortillas in one layer until golden, 15 minutes.

Meanwhile, in a large skillet, heat 2 tbsp. oil over medium-high. Add the onion and cook, stirring often, until lightly browned, 8 to 10 minutes.

In a blender, puree the salsa, tomatoes, chipotle and adobo sauce. Transfer to the skillet, add the beans and cook, stirring often, until warmed through, 5 minutes; season with salt and pepper.

In a large nonstick skillet, heat the remaining 1 tbsp. oil over medium-high. Fry the eggs sunny-side up until the whites are just set, about 3 minutes; season. Stir the tortillas into the black bean sauce. Divide among bowls and sprinkle with the cheese. Top each bowl with an egg. Garnish with cilantro and lime wedges.